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fresh - Chicken Noodle Casserole #1




Source of Recipe


from the recipe box
fresh - Chicken Noodle Casserole #1

5 1/2 lb. boneless, skinless chicken parts
water
2 sliced onions
1 quartered green bell pepper
5 stalks sliced celery
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. poultry seasoning
1/4 c. butter
2 chopped onions
1 c. chopped celery
1 chopped green bell pepper
2 cloves crushed garlic
1/2 c. butter
6 tbsp. flour
1 2oz. jar stuffed olives, drained + sliced, optional
1 4oz. can mushrooms, drained
2 tbsp. chopped parsley
1 tbsp. Worcestershire sauce
dash hot sauce
1/4 c. grape juice, optional
freshly grated Romano or American cheese
1 2oz. jar chopped pimiento, optional
spaghetti noodles, cooked al dente, without salt, to pkg. directions
3/4 lb. grated American cheese

Place chicken parts in a stockpot along with the sliced onions, the quartered green pepper, sliced
celery, salt, pepper and enough water to cover all. Simmer for approximately 2 hours or until tender.
Remove the chicken and cut into chunks.
Strain the broth, and set aside. Also set aside 1/2 of the cooked onions, green pepper and celery.
Saute the chopped onions, celery, green pepper and garlic for 5 minutes in the butter.
Add the flour, stir and saute for 5 minutes more.
Slowly add 3 c. of the saved chicken broth and simmer for 10 minutes.
Add the chicken, olives, mushrooms, parsley, salt, pepper, Worcestershire sauce, hot sauce and juice.
Cover and simmer for 2 minutes.
Stir in the reserved cooked onion, pepper and celery pieces.
Preheat oven to 300. Lightly coat a casserole dish with non stick cooking spray.
Mix the chicken sauce with the pre cooked noodles and pour into casserole dish.
Garnish with pimentos if desired and sprinkle with grated American or Romano cheese.
Heat for approximately 25 - 30 minutes or until the cheese is melted.
Makes 8 servings.